How We Review

A quick explination of how we review.

At Eat Like The French, we don’t hand out stars. We hand out truths.

This isn’t another influencer guide wrapped in pretty pictures and SEO fluff. It’s a chef’s-eye view—unfiltered, opinionated, and built on years of hard-earned culinary experience and thousands of euros forked out in the name of flavour.

“I don’t want to be an influencer. I want to be a critic worth listening to.”

Why I’m Done Playing It Safe

For years, I racked up millions of views on Google Maps. Then I started this blog. And like any recovering chef trying to play nice on the internet, I held back. I second-guessed myself. I worried about the blowback. The lawyer letters. The PR drama. The whisper networks.

But here’s the thing: restaurants want attention more than they want accountability.

Influencers flood Instagram and TikTok with polished plates and zero palate. Even most food critics are journalists—not chefs. They’ve never scrubbed a walk-in fridge at 2AM, or eaten staff dinner standing up after a 14-hour shift.

I have.

So let’s be clear—this isn’t a food blog. This is critique. And critique has teeth.

Our Reviews = No Stars. Just Emojicons.

Star systems? Rubbish. They flatten nuance and feed the algorithm.

Instead, we use emojicons—our custom visual tags that tell you exactly what kind of experience to expect:

𓆩♡𓆪 Coup de Coeur – Unmissable for Foodies

You have to go. Peak flavor. Insta-worthy and tastebud-worthy.
If you’re serious about eating well in France, don’t miss these spots.

♆ Chef’s Obsession

A place Tris would go out of his way for. Personal fave.
These spots make the rotation. They’re not just good—they haunt your cravings.

👉 See where Chef Tris actually eats on his day off — the personal favorites, the unexpected cravings, the stuff that haunts your dreams.

𓈟 Apero Heaven

Perfect for drinks and snacks. Great terrace or vibe.
You’ll find this tag on bistros and bars where the apéro hour just hits different.

👉 Discover our favorite spots for apéro in Paris — perfect terraces, great wine, and snacks that turn into dinner.

✪ Kiss of Service

Service was stellar—warm, human, maybe even flirty.
They got it right. No attitude, no ghosting. Just good vibes and great hosting.

𐀪 Family-Approved

Legit good with kids. High chairs, crayons, no dirty looks.
Real food and a break for the grownups. Trust us—this one won’t make your toddler cry.

👉 Dine out in Paris en Famille — real food for kids and grownups, stress-free settings, and no side-eyes from staff.

₿ Budget Beauty

Cheap and fabulous. Doesn’t break the bank.
Proof that flavour doesn’t have to cost a fortune. These are your secret weapons.

👉 Feast without spending a fortune — our top picks for delicious meals under €20 (yes, it’s still possible).

☼ Chef Crush

Meet the maker. Passionate artisan, wild talent.
Often found behind a market stall or a tiny counter. You’ll remember the food—and the human behind it.

🕸️ Tourist Trap

Overhyped and underwhelming. Style over substance. We’ll call it out when it’s all sizzle and no foie gras.

You’ll find 1–5 emojicons per review. Each one earned, not gifted.

How It Works

• I pay for my meals unless explicitly stated.
• I quite often visit a place multiple times before reviewing (if not I will let you know)
• I write for readers, not restaurants. That means honesty comes first—even if it stings.
• Reviews are written from the gut, not a checklist.
• I’ll highlight standout dishes, unforgettable service, dodgy plating, or moments that made me fall in love with the place (or storm out).
• If a business invites me, I’ll disclose it. Loudly.

What I’ll Review

• Restaurants (high-end to hole-in-the-wall)
• Cafés & bars
• Markets & artisan producers
• Food festivals, tours, and events
• Even travel or cultural experiences—if they’re food-adjacent

On Anonymity

I don’t hide. Not really. I’m pretty anonymous purely by the fact that apart from the thousands of kind readers of this blog, I don’t make or break careers with a swoosh of my pen.

Sure, sometimes I slip in unnoticed. But I’m not pretending to be your nan or a Michelin inspector in a trench coat. I show up as myself—a curious, hungry chef with a decent palate and no tolerance for fluff.

Some critics pride themselves on going incognito. I respect that. But here’s the truth: if your service and food only shine when you think someone important is watching, then you’re not doing it right.

Do I think some places clock me? Of course. But it doesn’t change what I see, taste, or experience. I’m not here for free meals or glossy PR spin. I’m here to tell the story behind the bite—honestly, visibly, and with a whole lot of love (and a little bite).

“Being anonymous isn’t the point. Being real is.”

Wanna Be Reviewed?

You can invite me. Hell, you should. Just DM me on instagram @chef_tris_.

But don’t expect a puff piece.

What you’ll get is an honest critique, grounded in experience, and maybe—if you’re lucky—a few emojicons that’ll send the right people through your door.

Who are the Reviewers we Trust?

From Le Fooding to the Michelin guide, paris is full to the brim of the food obsessed from around the world. Check out our list of the best restaurant critics, reviewers and guides we trust.

Explore our latest reviews

Our reviews come in all shapes and sizes, from individual pages… to lists of places we think you have to visit!

Here are some of the latest posts that included our reviews:

Know a place I should review? Want to invite me to eat? Email me here or send a message on Instagram. I’ll be honest. Always.